This is a new recipe, inspired by my Nana Vickie, who is always helping my mum and I come up with gluten free versions of our traditional italian favorites.
These chicken cutlets are delicious, and the secret ingredient is easy to find, easy to use, and cheap.
Secret Ingredient: Potato Buds
Ingredients: (portions for 6 cutlets)
-2 cups Potato Buds
-2 tbs. Parmesan Cheese
-Seasonings (I use salt, pepper, garlic flakes, and parsley. Use your favorites.)
-2 Chicken Breasts
-Olive oil for frying pan
For this recipe I used two large chicken breasts cut down into 3 pieces per breast (6 small cutlets total). You can butterfly your chicken or cut it however you like, although… I suggest keeping them pretty small so they can cook all the way through before the “breading” starts to burn/over cook.
-Mix Potato Buds, parmesan cheese and seasonings in a wide bowl or dish.
-Whisk two eggs up in a deep bowl
-Dip chicken breasts into eggs, let excess drip for a few seconds
-Dip eggy-chicken breast into Potato Bud mixture. Coat fully.
-Heat olive oil in a non stick frying pan and transfer in coated cutlets.
-Cook through until golden brown on each side (10 minutes or so).
Note: Try to flip these as few times as possible. This helps keep the coating from separating from the chicken.
P.S. I clearly turned our cutlets into chicken parm, but they are delicious with out the cheese and sauce as well!